Cranberry, Cherry & Walnut Marmalade

Description:

Fresh cranberries get crunch from walnuts and an infusion of sweetness from dried cherries in this take on a classic marmalade. Leftovers are great on a turkey sandwich.

Ingredients:

3/4 cup sugar

1 cup water

1/2 cup port, or other sweet red wine

1/4 teaspoon ground cinnamon

1/8 teaspoon freshly grated nutmeg

1/2 cup dried tart cherries

1 12-ounce package fresh or frozen cranberries

2/3 cup chopped walnuts, toasted (see Tip)

1/2 teaspoon freshly grated orange zest

Preparation:

1

Combine sugar, water, port (or wine), cinnamon and nutmeg in a medium nonreactive saucepan (see Note); bring to a boil. Add cherries and cook for 1 minute. Stir in cranberries; return to a boil. Reduce heat and simmer until about half the cranberries pop, 10 to 12 minutes. Remove from the heat.

2

Stir in walnuts and orange zest. Let cool completely. (The marmalade will thicken as it cools.) Serve at room temperature or chilled.

Tips:

Tip: To toast chopped walnuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. Note: A nonreactive pan—stainless steel, enamel-coated or glass—is necessary when cooking acidic foods, such as tomato or lemon, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart an off color and/or off flavor in acidic foods.